Canned goods make this casserole easy to put together. It is also a good way to use the little tortilla chips in the bottom of the bag. Use 1 or 2 ounces of melted Velveeta if you don’t have a jar of cheese sauce.
TAMALE CASSEROLE (Pantry Cooking: Unlocking Your Pantry’s Potential, page 65)
2 cans (15 ounces each) tamales, corn shucks removed
1 can (15 ounces) chili with beans
1 teaspoon dried onion
1 can (12 ounces) corn, undrained
1 can (2-3/4 ounces) sliced olives, drained
1/2 cup crushed tortilla chips
1/4 cup bottled process cheese sauce, melted
Place the tamales in the bottom of a greased 2-quart casserole. Mix the chili, onion, corn, and olives. Pour over the tamales. Top with crushed chips. Bake at 350o for 20 to 30 minutes. Pour cheese sauce over the top before serving. Serves 4 to 6.
